Ninja FlexFlame Smoked Brisket Recipe

Learn how to smoke brisket on the Ninja FlexFlame using its Woodfire technology for rich barbecue flavor, a deep bark and tender slices. This guide walks you through trimming, seasoning, smoking, wrapping, resting and serving a brisket on this propane-powered grill.

How can you smoke brisket on a gas grill?

The Ninja FlexFlame is a propane gas grill, but it is designed with Woodfire technology, which allows you to add real wood pellet smoke during the cook. That means you can prepare smoked brisket on a gas grill while still building barbecue flavor and a flavorful crust.

To use the smoke feature, add wood pellets to the side pellet box and press the Woodfire Flavor button. The grill uses propane as the main heat source while the pellets create smoke. This combination makes it possible to cook low and slow at a steady temperature while adding smoky flavor to the meat.

For brisket, the goal is to cook gently at 250F until the meat develops bark, then wrap it and continue cooking until it becomes tender. A long rest is just as important as the cook because it allows the juices to redistribute before slicing.

Smoked Brisket on the Ninja FlexFlame

A complete method for smoking brisket on the Ninja FlexFlame with Woodfire technology, including trimming, seasoning, smoking, wrapping, resting and slicing.

Prep Time: 6 hours

Cook Time: 9 hours

Total Time: 17 hours

Servings: 16

Ingredients

• 13 lb brisket
• 1/2 cup brisket rub
• 1/2 cup apple cider vinegar
• 1/4 cup beef tallow

Instructions

• Trim: Use a sharp knife to remove thick, hard pieces of fat. Trim the fat on the bottom of the brisket to about 1/4 inch thick.
• Season: Place the brisket on a pan. Coat it generously with brisket rub until the meat is well covered. Refrigerate it overnight to dry brine.
• Set up the grill: Place the brisket in the center of the Ninja FlexFlame. Turn on the propane, ignite the burner, choose the low and slow setting and set the temperature to 250F. Add wood pellets to the hopper and press the Woodfire Flavor button.
• Smoke: Cook the brisket until it reaches an internal temperature of about 160F. This usually takes around 20 minutes per pound. Spritz it with apple cider vinegar about once an hour.
• Wrap: When the brisket reaches 160F, place it on two sheets of butcher paper or foil. Drizzle beef tallow over the top, add a little more rub and wrap it tightly.
• Continue cooking: Return the wrapped brisket to the grill and cook until the internal temperature reaches about 205-210F. This stage usually takes around 30 minutes per pound.
• Rest: Remove the brisket from the grill. Wrap it in a towel and place it in an empty cooler for about two hours.
• Slice: Unwrap the brisket, transfer it to a cutting board and slice against the grain.

Notes

The Ninja manual recommends placing the brisket on a cold grill. If you prefer to let the pellets burn before adding the meat, wait about 15 minutes and then place the brisket on the grill.

Nutrition

Calories: 605kcal
Carbohydrates: 2g
Protein: 77g
Fat: 30g

Nutrition information is automatically calculated and should be used only as an estimate.

Additional Info

Course: Main Course

Cuisine: American

Ingredients

• Brisket: This method works with different brisket sizes. Use the internal temperature and tenderness as your main guide instead of relying only on time.
• Brisket rub: Apply enough rub to thoroughly coat the surface. A generous layer helps build bark during the smoke.
• Apple cider vinegar: Use this as a spritz during the cook to keep the surface moist while the bark develops.
• Beef tallow: Add it during the wrap to bring extra moisture and flavor to the brisket.

Substitutions: Instead of apple cider vinegar, you can spritz the brisket with water, beer, soda or juice.

See the full recipe card above for servings, timing and the complete ingredient list.

How to smoke brisket on a FlexFlame

Smoked brisket is a long cook, so start with a full propane tank and enough wood pellets for several rounds of smoke. The Ninja FlexFlame makes temperature control simple, but brisket still needs patience. Cook by temperature, watch the bark and allow plenty of time for the final rest.

1. STEP ONE: Trim the brisket by removing excess hard fat. Reduce the fat cap to about 1/4 inch so it can protect the meat without preventing seasoning and smoke from reaching the surface.

2. STEP TWO: Set the brisket on a pan and season it heavily with brisket rub. Refrigerate it overnight so the seasoning can work into the surface and help form a better bark.

3. STEP THREE: Place the brisket on the Ninja FlexFlame with the fat cap down and the point facing the fan. Plug in the grill, turn on the propane tank and ignite the burner. Select low and slow, set the temperature to 250F, add wood pellets and press the Woodfire Flavor button.

PRO TIP: The Ninja manual recommends adding the brisket to a cold grill before lighting it. If you prefer to let the pellets burn briefly first, wait before placing the brisket on the grill.

4. STEP FOUR: Smoke the brisket until a firm bark forms and the internal temperature reaches about 160F. Plan on roughly 20 minutes per pound for this stage. Spritz with apple cider vinegar about once every hour.

PRO TIP: Wood pellets on the Ninja FlexFlame burn for about 45 minutes. Add more pellets two or three times during the cook. If the pellets go out completely, press the Woodfire Flavor button again to restart the smoke.

5. STEP FIVE: Once the brisket reaches 160F, place it on two sheets of butcher paper or foil. Drizzle it with beef tallow, sprinkle on more rub and wrap it tightly. Return it to the grill and cook until it reaches about 205F or higher, usually around 30 minutes per pound after wrapping.

6. STEP SIX: When the brisket reaches the target temperature and feels tender when probed, remove it from the grill. Wrap it in a towel and place it in a cooler without ice for about two hours before slicing.

How to serve smoked brisket

After the brisket has rested, remove it from the towel and unwrap the butcher paper or foil. Transfer the brisket to a large cutting board and position it so you can clearly see the direction of the grain.

Use a serrated knife to slice the brisket against the grain into 1/4-inch slices. Cutting against the grain shortens the meat fibers and makes each slice easier to chew. Serve smoked brisket with white bread, pickles and sliced white onions. Barbecue sauce can be served on the side if desired.

Storage

For the juiciest leftovers, slice only what you plan to serve. Store the remaining brisket unsliced in an airtight container in the refrigerator for 5-7 days.

Smoked brisket can also be frozen for several months. For best results, wrap it well before freezing and reheat it gently so the meat stays moist.

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